{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Strawberry Ice Cream

450g (1 lb.) Strawberries
150 ml (5 oz.) Water
6 Egg Yolks
6 oz. Sugar
10 oz. Cream

Put the strawberries and the water into a liquidizer.
Liquidize these and then push the mixture through a sieve.
(You should be left with 500 ml ( 1 pint), if not bring it up to 500ml with water)
Beat the egg yolks with the sugar in a bowl.
Heat the Strawberry puree up to boiling in a pot.
Stir the puree on to the eggs and beat well together.
Transfer back to the pot and heat carefully stirring all the time with a wooden spoon. After a few minutes the mixture will thicken , then take it off the heat, pour it back into the bowl and whisk it together.
(Do not let the mixture boil or it will curdle)
Let this cool completely.
If you have an ice cream maker just add the cream to this mixture and churn.
Beat the cream until very stiff , fold this into the strawberry mixture , pour this into a box with a lid and put into the freezer.(It improves the texture of the ice cream if you stir this from time to time during freezing)
Try and take the ice cream out of the freezer 20 mts or so before serving.

May 4, 2009 08:34 AM | 0 Comments
  Martin Dwyer
Consultant Chef